Here are some of The Gypsy Pig team's favourite recipes (...for this week!)
Tips for Roasting our Pork
As a rule of thumb we recommend you first lightly salt your whole roast (whether it is a shoulder, leg or rack). Then put it in a hot oven (220-230°C) for about 20-40 minutes, depending upon the size of the roast. You’ll know when it is ready for the next stage because the skin will have blistered nicely, which creates your delicious crackling. You will then need to turn your oven down to about 160°C and cook for a further 20-25 minutes per 500g. You can eat your pork slightly pink, but you don’t want it to be rare like you would eat beef. To test if a roast is cooked the juices should run clear. Finally you must rest your roast for at least 10 minutes before serving. Don’t wrap the roast in tin foil as it will make the crackling go soggy.
Grilled Pork Rump Steak with Spring Salad
8 tablespoons olive oil
1 clove garlic
4 pork steaks
1 small bunch lemon thyme, leaves picked
salt & freshly ground pepper
2 bunches asparagus
4 tablespoons apple cider vinegar
1 bunch mint, leaves picked
hard goats cheese
Combine garlic, thyme with 2 teaspoons salt in and mortar and using a pestle coarsely grind. Add 2 tablespoons olive oil and the rub the mixture over the pork steaks. Place steaks side by side between 2 pieces of cling film and then using a wooden mallet gently beat the steaks to flatten them out until they are ½ cm thick. Heat a griddle pan and cook asparagus so that it tender and char grilled. Put into a bowl with cider vinegar, remaining olive oil, goats cheese and mint. Using the same pan, char grill the pork steaks for about 2 minutes on both sides. Serve with asparagus salad.
Simple Spare Ribs
1kg spare ribs
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons sherry
4 cloves garlic
½ teaspoon grated ginger
½ teaspoon five spice powder
Combine marinade ingredients. Put spare ribs in baking dish and pour over marinade. Refrigerate for a few hours, turning occasionally. Either slow roast in 150˚C oven for 60 mins or barbecue for about 8 minutes each side.
Slow Roasted Spiced Pork Belly
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon thyme leaves
¼ cup olive oil
1.5kg pork belly, skin scored
salt
Combine spices & thyme leaves with 2 teaspoons salt in and mortar and using a pestle coarsely grind. Add 1 tablespoon oil and mix into a paste. Place pork skin side up in a glass or ceramic dish and rub all over with spice mix. Cover and refrigerate for at least an hour. Preheat oven to 240˚C. Cook pork, skin side up, for 30 minutes or until skin is crisp, then reduce to 170˚C. Pour ½ cup water around pork and cook for 2 hours until meltingly tender. This recipe (which appeared in Gourmet Traveller 2006) recommends serving the belly with lentils; however it would be just as good with a fresh, green salad.
Chilli Caramelised Pork Medallions
650g pork medallions
sesame oil
1 tablespoon grated ginger
1 large red chilli, seeded & chopped
¼ cup soy sauce
½ cup brown sugar
1 tablespoon fish sauce
2 tablespoons lime juice
Heat oil in frying pan over high heat. Add pork and cook for 2 minutes each side. Remove from pan and set aside. Reduce heat to low and add ginger, chilli, soy sauce, sugar, fish sauce and lime juice to pan. Stir to dissolve sugar and simmer for 8 minutes or until thickened. Return pork to pan and coat in sauce then serve over a cucumber, mint & beans sprout salad.
